The Best Instant Pot Chicken No-Tortilla Soup

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Happy Spring, friends! Soup can be such a yummy, satisfying and easy meal, year-round— especially this soup! This recipe has become such a staple in our house, and I could not wait to share!

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Like all recipes shared here, this soup is gluten-, dairy- grain-, soy- and corn-free, but trust me, you won’t miss any of that with this nourishing and tasty concoction! If you do not want or need to avoid these foods, please feel free to substitute or add ingredients as desired! Also, please know that these ingredients are not ”bad” in any way; however, they don’t work for everyone, so I aim to create and share recipes that can be easily adapted for those with (or without) dietary restrictions.

OK, now for the recipe:

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The Best Instant Pot Chicken No-Tortilla Soup

Yield: Serves 6-8 | Active time: 10 minutes | Total time: 45 minutes

INGREDIENTS

1 ½ pounds boneless skinless chicken breasts or thighs (or a combination)
1 teaspoon salt
2 14-ounce cans diced tomatoes (no salt added preferred)
1 4-ounce can green chiles
2 cups low-sodium chicken broth
1 medium white or yellow onion, chopped
1 medium sweet potato, cubed
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons chipotle powder
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 zucchinis, chopped
1 14-ounce can coconut milk
Optional toppings: diced or sliced avocado, fresh chopped cilantro, diced or sliced jalapeños, and/or crushed tortilla chips (I like Siete brand)

INSTRUCTIONS

  1. Add the chicken to the Instant Pot and season with salt. Add remaining ingredients in order, through zucchini.

  2. Secure the lid on the Instant Pot and cook on high pressure for 18 minutes.

  3. Manually release the pressure and remove the chicken to a shallow bowl.

  4. Turn Instant Pot to sauté mode, add the coconut milk and stir to combine.

  5. Shred chicken with two forks, then return to the Instant Pot.

  6. Serve hot, topped with garnishes of choice, and enjoy!

NOTES

  • If you plan to make this recipe on a weeknight, try measuring out all of the spices in advance to cut down on prep-time and maximize enjoyment-time!

  • Store in the fridge in a sealed container for up to three days, or freeze within one day of cooking.

- Sarah